Quick answer: For old-school charcoal fish head steamboat, Whampoa Keng (Balestier) and Nan Hwa Chong (North Bridge Road, since 1927) are the big names. In the heartland, Xin Heng Feng at Whampoa Makan Place draws crowds for its light, clean broth, while Tian Wai Tian in Hougang keeps it traditional. Hai Chang in Tampines and Chang Long in Bedok are solid neighbourhood picks, and Black Rock in Kaki Bukit offers air-con comfort with Teochew flair.
Looking more broadly? Best Chinese Food & Dim Sum in Singapore gathers all 51 guides on this, so you can scan the field first.
Whampoa Keng Fish Head Steamboat
This Balestier stalwart runs on charcoal and a broth made from over 30 ingredients – the kind that makes you keep going back for another bowl, even when you’re already full. The signature fish head steamboat starts from $40 for Bardan fish, or $50 for Red Garoupa, packed with yam, tofu and greens. What sets it apart is the smoky depth you only get from charcoal, and the zi char sides are no afterthought either.
Address: 556 Balestier Road, Singapore 329872
Phone: +65 6356 7371
Hours: Daily 11am – 11:30pm
Whampoa Keng Fish Head Steamboat
Go with a group that’s serious about flavour – the broth tastes better the longer it simmers, and the portions are generous. Good for family dinners where everyone can share and argue over the last slice of fish.
Nan Hwa Chong Fish Head Steamboat Corner
Since 1927, this North Bridge Road corner has been a go-to for Teochew-style fish steamboat. The broth uses 12 herbs, lighter and clearer than some others, so the freshness of the pomfret really shines. Prices run $39 for a small portion up to $72 for a larger one, and they still use charcoal to keep things authentic. It’s the kind of place where aunties and uncles have been coming for decades, but new generations are catching on.
Address: 812 North Bridge Road, Singapore 198779
Phone: 8613 2732
Hours: Daily 11am – 12am
Nan Hwa Chong Fish Head Steamboat Corner
Bring out-of-town guests here if you want to show them a slice of old Singapore that hasn’t changed much. The late hours (till midnight) also make it a good supper stop after a night out.
No paid entries here. If we have missed a good one, tell us and we will look into it. If you’re after something equally comforting, our guide to Kway Chap Destinations in Singapore might hit the spot.
Xin Heng Feng Guo Tiao Tan
Located in Whampoa Makan Place, this stall is a bit of a cult favourite. The broth is light but full of umami, and they do a Red Snapper fish slice steamboat starting at $28. The real draw is the ti po (dried sole) they add in, plus their braised duck on the side that many say is worth the trip alone. Be prepared to chope a table early – queues can stretch to an hour on weekends. And they close by 9:30pm, so don’t wander in late.
Address: 91 Whampoa Drive, #01-14/15, Whampoa Makan Place, Singapore 320091
Hours: Wednesday to Monday 5pm – 9:30pm, closed Tuesdays
Xin Heng Feng Guo Tiao Tan Facebook
This one is for the purists who appreciate a clean-tasting broth that doesn’t overpower the fish. Go on a weekday if you hate queuing; the wait is sian but the payoff is real.
Hai Chang Fish Head Steamboat
Over in Tampines, Hai Chang is the kind of neighbourhood joint that pulls in crowds for its robust, full-flavoured broth. Their Red Snapper fish head steamboat starts at $28, and they do solid zi char to match – the kang kong at $8 and sweet and sour pork ribs at $12 are reliable orders. The vibe is no-frills, but the portions are hearty and the broth packs a punch, especially after a long day.
Address: Blk 137A Tampines Street 11, #01-03, Singapore 522137
Phone: 9663 7994
Hours: Wednesday to Sunday 5:30pm – 9pm, closed Mondays and Tuesdays
Worth the trip to the east if you want a no-fuss dinner where the focus is squarely on the food. Go early – they close at 9pm, and word has spread.
Tian Wai Tian Fish Head Steamboat
This Hougang institution still does it the old way: charcoal fire, a broth that’s naturally sweet and a little tangy, letting the pomfret slices speak for themselves. Prices start from $30. There’s a simplicity here that makes it feel like home, even if you’re eating at a coffeeshop table. They have other outlets too, so you’re never far from a fix.
Address: 203 Hougang Street 21, #01-89, Singapore 530203
Phone: 6284 3363
Hours: Vary by outlet; check the website below
Tian Wai Tian Fish Head Steamboat
If you grew up with steamboat dinners at home, Tian Wai Tian will feel familiar in the best way. Good for families that want a straightforward, comforting meal without any fuss.
Chang Long Fish Head Steamboat
Tucked under an HDB block in Bedok, Chang Long is easy to miss but hard to forget once you’ve slurped the broth. Starting at $40, the fish head steamboat here is all about the complexity of the soup – rich, layered, and deeply satisfying. The location is residential and quiet, so it feels like a little escape from the city.
Address: Blk 122 Bedok North Street 2, #01-140, Singapore 460122
Phone: +65 9295 0351
Hours: Daily 11am – 11pm
Chang Long Fish Head Steamboat
This one is for those who like their broth thick and intense. Bring a few friends and make an afternoon of it – they’re open from lunch till late, so you can soak in the flavours without rushing.
Black Rock Fish Head Steamboat
Managed by the same folks behind Kay Lee Roast, Black Rock brings a bit of polish to the fish steamboat game. Located in an air-conditioned foodcourt in Kaki Bukit, they offer pomfret, red grouper, and snapper, with optional sour plums if you like your broth a little zingy. The cereal soft-shell crab on the side is dangerously good. Lunch service runs 10:30am to 2:30pm, dinner from 5pm to 10pm.
Address: 31 Kaki Bukit Road 3, #02-01, Techlink Lobby, Foodcourt C, Singapore 417818
Phone: 8139 3599
Hours: Lunch 10:30am – 2:30pm, Dinner 5pm – 10pm
Black Rock Fish Head Steamboat
If the idea of eating hot soup without sweating through your shirt appeals, this is your spot. It’s also a good pick for a casual date or a solo lunch when you want something comforting with a bit of class.
No paid entries here. If we have missed a good one, tell us and we will look into it. And if you’re craving something with a bit more heat, check out our list of Halal Fish Head Curry Destinations in Singapore.
How to choose
The biggest split is between charcoal and gas. Charcoal gives a subtle smokiness that many old-timers swear by – you’ll find it at Whampoa Keng, Nan Hwa Chong, and Tian Wai Tian. Gas-heated pots (like at Black Rock) are just as flavourful and come with the bonus of air-con for some.
Broth style matters too. If you prefer a clear, light soup that lets the fish take centre stage, Nan Hwa Chong’s 12-herb broth or Xin Heng Feng’s clean ti po broth are your best bets. For something richer and more robust, Whampoa Keng’s 30-ingredient brew or Chang Long’s layered stock will scratch that itch.
Price-wise, you can get a solid pot from $28 to about $50 for two to three people, with premium fish like garoupa pushing the bill higher. Most places are casual coffeeshop affairs, so dress down and bring a tissue packet for the steam. And if you hate queues, avoid peak dinner hours at Xin Heng Feng or call ahead at other outlets.
| Spot | Location | Fish & Price (from) | Broth Style | Best for |
|---|---|---|---|---|
| Whampoa Keng | Balestier | Bardan $40, Red Garoupa $50 | Charcoal-rich, 30+ ingredients | Group dinners |
| Nan Hwa Chong | North Bridge | Pomfret $39–$72 | 12-herb, clear, charcoal | Heritage supper |
| Xin Heng Feng | Whampoa | Red Snapper $28–$50 | Light, ti po, clean | Purists willing to queue |
| Hai Chang | Tampines | Red Snapper $28 | Robust, pairs with zi char | Heartland value |
| Tian Wai Tian | Hougang | Pomfret $30 | Charcoal, naturally sweet | Family comfort |
| Chang Long | Bedok | Fish head $40 | Rich, layered | Quiet escape |
| Black Rock | Kaki Bukit | Pomfret, grouper, snapper | Teochew, sour plums optional, air-con | Air-con comfort |
Summary
From charcoal-brewed traditions in Balestier to air-conditioned comfort in Kaki Bukit, Singapore’s fish steamboat scene has something for every craving. Whether you’re queueing at a hawker centre or settling into a late-night supper, a pot of simmering broth and fresh fish is a reminder of why we love eating together. So gather your kakis, pick a spot, and let the soup do the talking.
Disclaimer: Details can change. Confirm hours and prices directly with the business before heading down.
For more ways to eat your way across the island, you might also like our guide to Discover Finest Kambing Soup Experiences in Singapore or Korean Food Destinations in Tanjong Pagar.
Frequently asked questions
What is fish head steamboat?
It’s a communal hot pot dish where slices or a whole fish head are cooked in a simmering broth at the table, usually with vegetables, tofu, and yam. The broth can be light and clear or rich and smoky, depending on the stall’s style.
Which fish is most commonly used?
Common choices include pomfret, red snapper, garoupa, and Bardan fish. Some places offer different fish at different price points, so you can pick according to your budget.
What is ti po, and why is it added?
Ti po is dried sole fish. It’s often added to steamboat broth to build a deeper, more savoury base without overpowering the fresh fish.
Do I need to book a table in advance?
For popular spots like Xin Heng Feng Guo Tiao Tan, queues can stretch to an hour, so go early. Most places operate on a walk-in basis, but it’s wise to call ahead if you’re going in a large group, especially for outlets like Whampoa Keng.
Are these steamboat places air-conditioned?
Most are open-air or coffeeshop-style, so prepare for the heat. Black Rock Fish Head Steamboat in Kaki Bukit is a notable exception with air-conditioning, making it a cooler option.
What sides should I order with my steamboat?
Many spots offer zi char dishes like braised duck, kang kong, sweet and sour pork, and cereal soft-shell crab. These complement the broth and round out the meal.
